What it really is, and the best scrumpies to try
The season of teeming wildflowers, buzzing bees and late, glorious sunsets is upon us. The beverage that would hit the spot just right? Light, easy and refreshing. Think a thirst-quenching cider — a touch untamed, and bursting with natural acidity and pure apple goodness.
Meet scrumpy cider, a kind of cider that is definition-defying but very satisfying on a primal level.
Scrumpy ciders are downright scrumptious. Puns aside, this style of cider originated in England and were made by literally scrumping, or scavenging, fallen ripe apples from your (or your neighbor’s) orchard. Cut to date, the term is broadly used to describe cloudy, unfiltered apple cider made from locally grown apples. Traditionally, this cider is fermented using natural yeasts which are present on the skin of the apples, without any extra sweeteners, which makes it more tannic as well as higher in alcohol. Scrumpies are typically made in small batches, aged in oak barrels and the finished product contains some apple sediments, making it cloudy, bone-dry, and texture-rich.
All of this culminates in a distinct, earthy flavor profile — an ode to the unrefined. Scrumpy cider is all about letting the apples shine, with an intense apple taste in every sip. When it comes to food pairings, it holds its own and adds to the experience when paired with assertive flavors like spicy curries, roasted meats and funky, flavorful cheeses like long-aged cheddar or Gorgonzola. The most underrated pairing would be an old-fashioned apple pie, that mingles perfectly with the natural apple flavor in the scrumpy. The tannins balance out the sweetness wonderfully. Delicious and wholesome!
Here are some craft ciders that offer up an authentic scrumpy experience.
JK’s Farmhouse Organic Scrumpy | Flushing, Michigan
Jim Koan (JK) of JK’s Farmhouse Cider has grown certified organic apples for decades and started small-batch cider production in the 1990s. In 2004, they created JK’s Scrumpy, which was one of a small handful of hard ciders made in the United States at that time. The scrumpy is slowly fermented from organic apples and natural yeast. The apples are 100% grown in their Michigan orchards — the same orchards that have been in the family for over 150 years. There will be slight variations from batch to batch, just as nature makes no two apples alike!
Big Hill Ciderworks Summer Scrumpy | Gardners, Pennsylvania
Big Hill Ciderworks produces an off-dry Summer Scrumpy every year, available from May through September. The Pennsylvania-based cidery is known for growing apples in their orchards and pressing them onsite. The scrumpy uses a lot of GoldRush, giving it a tart finish, but is still well-balanced, with just a touch of sweetness from fresh juice that’s added back. Yum!
Merridale Scrumpy Cider | Cobble Hill, British Columbia
When Merridale opened its doors over 30 years ago on Vancouver Island, they began their cidermaking craft by focusing on Old World ciders such as scrumpies, from sustainably grown fresh fruit from their own orchards. They continue to honor the tradition of true English scrumpy without the rustic impurities — call it a modern-day scrumpy. The trees in their Cowichan, B.C., orchard are more than 30-years-old; trees were grafted directly from heritage cider apple trees grown in Somerset and Devon, England. Their scrumpy is a strong blend of sharp and tannic cider apples that creates a distinctive, robust taste. Slowly fermented, aged to perfection in oak casks, then lightly carbonated to create the perfect craft-sipping cider. Pair it with strong cheeses such as blue or goat’s cheese, and strong meats such as rabbit or steak.
Art + Science Humble Cider | Sheridan, Oregon
A nod to the traditional scrumpy made by rural communities in England, this light yellow scrumpy from Art + Science is made from unsprayed apples foraged from old orchards, creeksides and hedgerows. The ingredients? Apples, apples and only apples. This farmhouse-style cider is fermented with native yeast and lets the apples do the talking. Plenty of floral, vanilla and oak accents make it a flavorful and balanced drink.
Runcible Old Hoot | Mosier, Oregon
Pure, unadulterated cider apple flavors shine through in Runcible’s English-style Old Hoot. This palate-cleansing drink leans toward a tart, tangy profile. Made from apples from the Columbia River Gorge, this complex cider is a bracing drink on a hot day.
Alpenfire Pirate’s Plank Bone Dry Scrumpy Style Cider | Port Townsend, Washington
Port Townsend’s legendary maritime history inspired the name for this award-winning cider. This smooth sipper has a beautiful amber hue, an aroma of baked apples, and is dangerously drinkable. It is the perfect tipple to pair with a sweet treat but is also great on its own.
Greenwood Seattle Scrumpy | Seattle
Greenwood’s Seattle Scrumpy has a lovely barnyard feel. Scavenged local apples make for a hearty cider that is dry, complex and makes for a leisurely drink. With its tropical notes and yeasty character, it’ll be a big hit at a barbeque party.
Eaglemount Log Cabin Cider | Port Townsend, Washington
Based in Port Townsend, Eaglemount uses heirloom apples grown on their own farm, as well as other local farms around the Olympic Peninsula, to craft this delightful semi-sweet cider. This full-bodied cider is fermented with wild yeasts and is crisp, tangy and very food friendly. Dig into some funky cheeses and sip this alongside for a fun pairing.
